signman wrote:
> Brian,
> Perhaps you'd post that recipe here?? :)
It's a Provencal soup.... take a head of garlic and blanch/parcook the
peeled cloves for 3-5 minutes. This will take the "sting" out of 'em.
Then poach them in some well-flavored chicken stock along with some
potatoes for binding later. Add saffron, and let it dissolve.
Then throw the whole thing into a blender and puree. If using veggie
stock, add a bit of heavy cream for extra richness, but leaving it out
doesn't affect anything.
Serve by taking a toasted slice of baguette and place it in a soup bowl.
Top with a poached egg, and pour the soup/potage around it (this is
why the cream doesn't matter; the egg will provide enough). Sprinkle
some chopped chives on top of the egg for color (or sprinkle a bit of
paprika).
B/, moderator hat off
> "Brian Mailman" <bmailman@[EMAIL PROTECTED]
> wrote in message
> news:13gsh4i48fdu8a5@[EMAIL PROTECTED]
>> There's a recipe for a garlic saffron soup I want to make for a benefit
>> dinner I'm hosting (On occasion I auction off my services for a "chef's
>> table"). It calls for potatoes to thicken and bind the soup. Has
>> anyone used cauliflower for the same purpose? It would seem neutral
>> enough, especially if not overcooked, and not affect the flavor too
>> much, but I want to make sure from someone with first-hand experience
>> with it. Perhaps half potato/half cauliflower?
>>
>> I'd experiment and run up a trial batch, but saffron is a bit too
>> expensive for that <G>.
>>
>> B/, moderator hat off
>>
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